Linguine With Clam Sauce
Linguine With Clam Sauce
Ingredients
- 8 oz. cooked linguine
- 1/4 cup EVOO
- 3 cloves garlic, finely chopped
- 1 Jalapeno pepper, finely chopped
- 1 large shallot, finely chopped
- 3 cans of chopped clams, 6.5 oz. per
- 1/2 cup finely chopped fresh parsley
- Oregano to taste
- Black pepper to taste
- Salt to taste
- ******************
- Splash of white wine (optional)
- Lemon Juice and zest – about 1/4 lemon (optional)
- 1 bottle of capers – 3.5 ounces (optional)
- Caper juice to taste
Instructions
- Get your pasta cooking.
- Saute the garlic, shallot, and jalapeno in the EVOO until the shallot is translucent, add the capers if you are using them, and fry for a minute or so.
- Add the clams with juice and reduce for 4 or 5 minutes on medium heat. Add the wine now if you are using it.
- Add the parsley, oregano, and black pepper. Cook for a minute or two.
- Then add the cooked pasta, cook for a few more minutes until some of the sauce is absorbed.
- Taste and adjust the seasonings, then serve.
Notes
I really think the capers took this recipe over the top, but I haven’t tested it with capers AND wine. A squeeze of lemon juice and lemon zest was probably preferable to the wine when using capers.
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